Fudgy Banana Muffins

🧂 Ingredients

• 2 1/4 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 3/4 cup light brown sugar

  packed
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 3 medium bananas

  mashed
• 1 1/4 cups half-and-half
• 1 large egg
• 1 tbsp. canola oil

  or use either coconut oil or avocado oil
• 2 tsp. pure vanilla extract
• 9.3 oz. milk chocolate candy bars

  6 1.55-ounce bars (I actually used 11.9-ounces)

Instructions

• 1 Preheat oven to 400°.
• 2 Spray 18 regular-sized muffin tins with cooking spray; set aside.
• 3 Mash bananas on a plate with a fork; transfer to a medium-sized mixing bowl; set
  aside.
• 4 In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda
  and salt.
• 5 In the medium-sized mixing bowl, combine bananas, half-and-half, egg, oil and
  vanilla.
• 6 Whisk until well-combined.
• 7 (There may still be pieces of banana. That’s okay).
• 8 Add wet ingredients to the dry ingredients and stir just until moistened.
• 9 Do not overmix the batter.
• 10 Fill each muffin cup about 1/3 full of batter.
• 11 Break each candy bar apart into the pre-lined rectangular pieces.
• 12 Place two pieces over top of the muffin batter in muffin cup.
• 13 (This works better using the 1.55-oz. chocolate bars since the X-large candy
  bars have larger pre-lined pieces.)
• 14 Top with batter until muffin cups are almost full.
• 15 Chop remaining candy bar pieces.
• 16 Sprinkle the chopped chocolate candy bar pieces over top of the muffin batter.
• 17 Bake muffins at 400° for about 15 minutes, or until a toothpick inserted in
  center comes out clean and muffins are set.
• 18 Cool muffins 5 minutes in muffin pans before removing muffins to a wire cooling
  rack to cool completely. 

Nutrition Info